Experience the legacy of Adega da Gaveta, where organic, minimal-intervention wines from the Tagus region honor the family tradition of José Margarido.
Grandfather José Margarido is responsible for this entire adventure.
The name ‘Adega da Gaveta’ appears as a tribute to grandfather Zé. It was a habit in these more rural areas for friends to get together on the weekend and visit each other's wineries. When this happened at Margarido's wine cellar there was always something to snack on in the drawer of the wooden table – which still remains today.
Winemaker Francisco, grandson of José Margarido, initially trained in the field of Electrotechnics, took a liking to the wine industry and even before graduating in Enology realized that he needed to explore the potential left by his grandfather.
Our production is organic in a minimal intervention approach, both in the field and in the winery, expressing in an authentic way our Tagus region, Tomar sub-region, and we believe that wine should reflect what the grape offers us, which is why which is why we only use stainless steel tanks, both for fermentation and aging. Additionally, we produce vegan-friendly wines.
The winemaker Francisco, grandson of José Margarido, began his education in
Electrotechnics but soon discovered a true passion for the world of wine. Even before
completing his studies in Oenology, he realized he wanted to carry forward the legacy
left by his grandfather, thus creating his first brand in 2019: Adega da Gaveta.
Later, Margaval Vinhos was established, while the name Adega da Gaveta was retained
for wines made from his grandfather’s vineyards. With the acquisition and planting of
new vineyard areas, additional brands were also born, reflecting this growth.
Our production is organic, guided by a philosophy of minimal intervention, both in the
vineyard and in the winery, seeking to genuinely express the character of the Tejo
region, specifically the Tomar sub-region. We believe that wine should reflect what the
grape naturally offers, which is why we exclusively use stainless steel tanks for both
fermentation and ageing.
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